Weingut Marbachs Wolfshügel - Riesling Trocken

Weingut Marbachs WolfshügelRiesling Trocken

The Riesling Trocken of Weingut Marbachs Wolfshügel is a wine from the region of Nahe.
This wine generally goes well with
The Riesling Trocken of the Weingut Marbachs Wolfshügel is in the top 0 of wines of Nahe.

Details and technical informations about Weingut Marbachs Wolfshügel's Riesling Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Brayades

Most certainly from the Rhone Valley, it was practically only found in the Ardèche. Today, it has almost disappeared and the photographs below may be the last ones as the strain we found has since been pulled out. - Synonymy: exbrayat, to be used in the masculine form (for all the synonyms of the grape varieties, click here!).

Informations about the Weingut Marbachs Wolfshügel

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Nahe

The Weingut Marbachs Wolfshügel is one of of the world's greatest estates. It offers 3 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 85000 of of Germany wines
In the top 4500 of of Nahe wines
In the top 350000 of wines
In the top 1000000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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